Ingredients
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
A few drops of Sriracha Hot Chili Sauce
1 pound of shelled and deveined shrimp
Lettuce
Chopped scallions
Preparation
Mix the above to make the sauce.
1 pound of shelled and deveined shrimp Dry cornstarch to coat the shrimp in
Deep fat fry the shrimp until lightly brown.
Drain on paper towel, put in a bowl and coat with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.
This is said to be close to Bonefish Grill’s Bang Bang Shrimp:
CRUNCHY FRIED SHRIMP WITH CAYENNE AIOLI
This starter gets a double dose of cayenne - in the cornmeal coating f or the shrimp and in the garlicky mayonnaise dip.
1 1/3 cups regular or low-fat mayonnaise 1 1/2 teaspoons fresh lemon juice 2 garlic cloves, pressed 1 teaspoon cayenne pepper 1/2 teaspoon Dijon mustard Peanut oil (for frying) 1/2 cup yellow cornmeal 1/2 teaspoon salt 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to cowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
Place aioli in center of platter; surround with shrimp and serve.
